Baked Pesto Tomatoes

(from kylerhea’s recipe box)

Source: The Big Book of Casseroles

Serves 4 people

Categories: Casseroles, May2012, Summer, Tomatoes

Ingredients

  • 2 tomatoes, halved and seeded
  • Salt and freshly ground pepper to taste
  • 2 Tbs Basil Pesto or commercially prepared pesto
  • 1/2 cup grated Monterey Jack cheese
  • 2 green onions, including some tender green tops, sliced
  • 2 Tbs chopped fresh parsley

Directions

  1. 1) Preheat oven to 375°F. Drain tomatoes, cut side down, on paper towels for 10 minutes. Place cut sides up in an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Season with slat and pepper.

  2. 2) In a small bowl, mix pesto, cheese, onions, and parsley. Spread each tomato half equally with the pesto-cheese mixture.

  3. 3) Bake, uncovered, until tomatoes are warmed through and cheese is melted, 8-10 minutes. Do not overcook, as tomatoes will get mushy.

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